Anhui cuisine, a green catering industry from the green world, has aroused widespread concern and re-emerged in various countries and abroad. As one of the eight major cuisines, how to understand and carry forward Huizhou cuisine? Jixi, the hometown of Huizhou chefs, set up a secondary school chef class in the 1980s, recruiting people every year with a monthly salary of 10,000. In order to innovate, many colleagues in the catering industry want to know more about Huizhou cuisine and deeply study how to inherit and develop it.
The formation of a cuisine is the result of the development of economy and culture to a certain extent. Anhui province is named after Anqing in the north and Huizhou in the south, and the initials of the two places are taken to synthesize "Anhui". Huizhou has always been rich in humanities and prosperous in writing style. Under the guiding ideology of learning to be an official and writing to the world, "writing in three halls, writing in ten miles and writing in four Hanlin", "prime ministers of father and son", "brothers Hanlin" and "four generations and one product" all appeared in this ancient land of Huizhou.
There is a saying in Huizhou that "Jiao Er doesn't care about books, but cares about books like raising pigs". If you want an examiner, you must go out of Huizhou. Huizhou merchants are Hong merchants, who travel between Jiangsu, Zhejiang, North China and Southwest China through various waterways. Groups of foreigners are "originally from Huizhou". Huizhou people, "thirteen in the city" protect their families, and "seventeen outside the city" break through the world. With the continuous in and out of Huizhou people, in and out, and the hard work of Huizhou people, Huizhou cuisine has risen as a cuisine in the whole country.
Huizhou cuisine, which is made of Huizhou native products and molded on Huizhou land, is now a national dish. The influence of Anhui cuisine occupies a very important position in China's catering industry. Its influence has spread to all kinds of catering in China, and penetrated into the private catering market and the catering life of international friends who like Chinese food.
Huizhou cuisine has expanded with the continuous expansion of the life of Huizhou merchants and officials, and has developed with the continuous expansion of Huizhou people's influence in the country and overseas. Huizhou cuisine rose in the heyday of Huizhou merchants. During the Ming and Qing Dynasties, Huizhou merchants had become the top ten business groups in China, and Huizhou cuisine also existed all over the country with the eating habits of Huizhou people.
Among them, Shanghai, Hangzhou, Suning and other prosperous areas in the middle and lower reaches of the Yangtze River are completely consistent with the social influence of Huizhou merchants. However, as a cuisine, Anhui cuisine was shaped in the Qing Dynasty and the Republic of China. Huizhou people walked out of Huizhou along the Xin 'anjiang River system to Hangzhou, Jiaxing, Shanghai, Kunshan and Suzhou, and then to Yangzhou, Huaibei, Linqing and Beijing.
Huizhou people arrived from Wuhu, Jiujiang, Wuhan, Hunan and Yunnan, which is a big hotel where Huizhou cuisine developed from pastry to contiguous restaurants, and there are several areas where Huizhou catering industry flourished. Shanghai, a metropolis, is not only a place where Huizhou merchants create achievements, but also a place where a large number of pavilions and pavilions of Huizhou style appear. At that time, there were eight famous Huizhou restaurants in Suzhou and more than ten in Nanjing.
Wuhan is an important base of Anhui cuisine in the Central Plains. These places have become the starting point of Anhui cuisine. The war in the late Qing Dynasty and the retreat of the Anti-Japanese War also changed greatly with the huge flow of people, which made Huizhou cuisine advance to the Yangtze River, Shanghai and remote areas in southwest China. Huizhou people seized the opportunity of the great development of Huizhou cuisine, which covered more than half of China.